Puri tomato

Puri tomato ialah cecair pekat yang dibuat dengan memasak dan menapis tomato.^[1] Perbezaan antara pes tomato, puri tomato, dan sos tomato adalah kelikatannya; puri tomato mempunyai kelikatan yang lebih pekat dan rasa yang lebih dalam berbanding sos.^[2]^[3]

Takrifan puri tomato berbeza dari satu negara ke negara. Di AS, puri tomato ialah produk makanan yang diproses, biasanya terdiri daripada tomato sahaja, tetapi juga boleh didapati dalam bentuk berperisa. Ia berbeza daripada sos tomato atau pes tomato dari segi kepekatan dan kandungannya; puri tomato secara amnya tidak mempunyai bahan tambahan biasa untuk sos tomato lengkap dan tidak mempunyai kepekatan seperti pes.^[4]

Kepekatan piawai puri tomato adalah lebih daripada atau sama dengan 7% tetapi kurang daripada 24% jumlah pepejal larut semula jadi.^[5]

Lihat juga

Senarai hidangan tomato

Rujukan

^ Bev Bennett (2011). 30-Minute Meals For Dummies. Tomato puree is a thick liquid made by cooking and straining tomatoes.
^ Barbara Ann Kipfer (2012). The Culinarian: A Kitchen Desk Reference. m/s. 561. The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor).
^ Sudheer, K.P. & V.Indira (2007). Post Harvest Technology of Horticultural Crops. 7. m/s. 163. The product is very similar to tomato puree except that the solid concentration is more. Tomato paste is the product obtained by removal of peel and seeds from tomatoes, followed by concentration of juice by evaporation under vacuum.
^ President's list of articles which may be designated or modified... The United States International Trade Commission - 1990 - Numéro 6 - Page 2 "Tomato paste, which is generally more concentrated than puree, is used as a substitute for fresh or canned tomatoes in the preparation of dishes such as spaghetti, pizza, and pork and beans, as well as for sauces and ketchup. Tomato puree..."
^ World Health Organization, Food and Agriculture Organization of the United Nations. "STANDARD FOR PROCESSED TOMATO CONCENTRATES" (PDF). www.fao.org.

[1] Bev Bennett (2011). 30-Minute Meals For Dummies. Tomato puree is a thick liquid made by cooking and straining tomatoes.

[2] Barbara Ann Kipfer (2012). The Culinarian: A Kitchen Desk Reference. m/s. 561. The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor).

[3] Sudheer, K.P. & V.Indira (2007). Post Harvest Technology of Horticultural Crops. 7. m/s. 163. The product is very similar to tomato puree except that the solid concentration is more. Tomato paste is the product obtained by removal of peel and seeds from tomatoes, followed by concentration of juice by evaporation under vacuum.

[4] President's list of articles which may be designated or modified... The United States International Trade Commission - 1990 - Numéro 6 - Page 2 "Tomato paste, which is generally more concentrated than puree, is used as a substitute for fresh or canned tomatoes in the preparation of dishes such as spaghetti, pizza, and pork and beans, as well as for sauces and ketchup. Tomato puree..."

[5] World Health Organization, Food and Agriculture Organization of the United Nations. "STANDARD FOR PROCESSED TOMATO CONCENTRATES" (PDF). www.fao.org.

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